Yield: 7 Servings
|½ cup||Fresh lemon juice|
|3 tablespoons||Grated lemon rind|
|1 teaspoon||Lemon extract|
|½ cup||Poppy seeds|
|1 teaspoon||Baking powder|
|2 teaspoons||Baking soda|
|7||One pint wide mouthed canning jars, sterilized|
I a large bowl, cream sugar and shortening with an electric mixer. Add eggs and mix well. Add lemon juice, water, lemon peel, extract and poppy seeds.
Place dry ingredients in a seperate large bowl and blend with a whisk. Add creamed ingredients to dry ingredients, and mix with a spoon. Place 1 cup of batter in 7 sterilized, well-greased, one pint wide-mouthed canning jars. Wipe batter from rim. Place on a baking sheet in 325 degree oven, and bake for 55 minutes or until a toothpick inserted in center comes out clean. Wipe rims, and seal with sterilized seals and rings.
Recipe by: =20
Posted to Bakery-Shoppe Digest V1 #217 by Lea <lhoover@...> on Sep 04, 1997